Ecuadorian Churrasco Recipe

Cooking Direction

• Mix the crushed garlic, cumin, salt and pepper together to make a marinade for the meat. Rub the garlic cumin marinade on the thin steaks and let marinate for a couple of hours. Grill or fry the steaks over high heat to desired doneness; since they are relatively thin, they won’t take too long to cook.
• If frying them and making the variation with peppers & onions, then remove the the steaks from the pan and let them rest. In the same pan, add the oil. Add the red onion slices and bell pepper slices, oregano, achiote, and a sprinkle of salt/pepper. You can also add additional garlic and cumin if you would like. Cook for 5-10 minutes or until the onions and peppers are soft.
• Add the tomato slices and cook for a few more minutes. Taste and adjust the seasoning if needed. You can either add the steaks back to the pan and mix everything together, or just serve them with onion and pepper mix on top.

Cooking Tips

• Remove the steak from the fridge an hour before you start cooking to let them come up towards room temperature.

Serving and Storage

• Serve the steaks with a crispy fried egg or two on top and with the additional side dishes of rice, homemade fries, fried ripe plantains, tomato and onion curtido or your choice of salad, plus avocado slices and aji criollo. You can mix and match the sides according to your preference.
• Ecuadorian churrasco can be stored for up to 5 days.